Easy Summer Dining:
Bourbon Beef and Pepper Skewers and Accompaniments
With the summer still giving is hot and sunny days, with just the odd shower of rain here and there to cool things down, my next Sous Vide Supreme post is all about BEEF, and barbecue cooking, although these skewers can (and were) be cooked in a griddle pan or under the grill. Last month I shared some recipes for SALMON, and the month before it was all about CHICKEN, and so I thought that July/August was a good time to share what I have been doing with this amazing piece of kitchen kit and try out some beefy recipes! Rather than share three beef recipes, as the technique for pre-cooking beef is always the same, I have decided to offer you a Summer Beef Barbecue Menu with recipes for Bourbon Beef and Pepper Skewers, Jack Daniels Barbecue Sauce and also a Potato Salad. Although my photos show other accompaniment ideas, namely fried (or barbecued) tomatoes and fresh haricots vert (green beans) with garlic.
However, all that is needed to prepare and cook this easy summer meal are a plate of beef skewers, some extra barbecue sauce and a big bowl of potato salad. And, as I follow the 5:2 diet, this meal can be incorporated into a Fast Day, so I have shared a low-fat and low-calorie recipe for potato salad. I counted the calories for these skewers and based on 100g to 125g of steak, with the peppers and onions, it came out at between 248 and 300 calories, so, if eaten with salad these skewers would be idea for a low-calorie fast day; with a portion of my potato salad, you would have to add on 140 calories, but this might still be an option for men, who have 600 calories a day to play with!
Just a little bit more information about the Sous-Vide Supreme technique of cooking: The sous vide technique has been the secret of great chefs worldwide for decades. The SousVide Supreme is an amazing new all-in-one sous vide water oven designed to bring the sous vide culinary technique into home kitchens and restaurants at an affordable price. The sous vide (pronounced “soo-veed”) technique involves cooking food in vacuum-sealed pouches submerged in a water bath held at a precisely controlled temperature. This foolproof method eliminates guesswork and lets anyone cook foods with incomparable taste and texture: steak perfectly cooked edge-to-edge, vibrant vegetables, juicy tender chicken breasts, and ribs with the meat literally falling off the bone. All at the push of a button! (Sous-Vide Supreme Website)
The machine was absolutely invaluable when it came to cooking my steaks, as the steak was already cooked to medium-rare and all I had to do was sear the skewers over coals, or in a griddle pan as I did, and the steak had a pleasant char-grilled taste and were served in minutes. I could have kept the steak cubes in the marinade, in the pouch, and popped them in the fridge for later grilling too, or even frozen them at that point. By cooking meat in the sous-vide machine first, and then grilling or barbecuing, you never get dried-out old booth leather or burnt offerings, and the meat stays succulent and moist.
I was very pleased with the way that the steak skewers turned out and by adding the onions and peppers, it added some veggie crunch and texture to them. You could also prepare chicken skewers this way too, or pre-cook sausages and burgers before grilling or barbecuing, it would make for safer barbecue where the meat is cooked right through and not just charred on the outside and uncooked in the middle.
I hope that you have enjoyed my Sous-Vide Supreme Summer Menu, and although I recommend pre-cooking the steak in a water bath, don’t forget you can also cook these skewers the usual way too, just cook the for longer to your personal preferences. Please remember to pop back next month for my last Sous-Vide Supreme set of recipes, where it will be all about cheese, eggs and vegetables! Have a great Wednesday and I’ll be back later with more new recipes and culinary ramblings, Karen
Sponsored Post Disclaimer: I was sent a SousVide Supreme Promo Pack comprising a SousVide Supreme water oven, vacuum sealer (includes 10 pouches), 2 boxes of vacuum seal cooking pouches, and the Easy Sous Vide cookbook (RRP:£506:98) to keep, in return for four blog posts and twelve recipes. All views and opinions are my own, however, this review is an honest appraisal of the machine and how it functions. Karen S Burns-Booth